With the onset of Spring, I have once again started making some of my favorite salad dressings that I insist on only making from the freshest of herbs – the ones that come right out of the garden!
For the above salad of field greens, tomatoes, goat cheese and herbs, I threw together the Honey-Roasted Almond Vinaigrette!
Honey-Roasted Almond Vinaigrette
2 tbsp honey
10 tbsp olive oil
juice from 1 lemon
1/2 cup honey-roasted almonds, roughly chopped
salt and pepper to taste
Place all the vinaigrette ingredients (except salt and pepper) in a screw-top jar. Shake vigorously! Taste to determine how much salt and pepper to add. Shake again. Serve immediately or keep in fridge 3-4 days.